Within the past couple of weeks, I have easily been averaging 2 baked desserts/day. Healthy or not, baking is my way of de-stressing & taking a breather. Some desserts were successful & others fell short, but friends soon began complaining that I was baking too much & their waist lines were feeling it. (Note to self: Remember what you learned in your high school photography class, so you can take pictures to properly document your “special” baking habit). So, I made a promise to myself to stop baking. Guess how long that lasted? Barely 24 hours, but hey, at least that was 24 hours when the kitchen looked the most presentable it has looked in months.
However, because I have a not so healthy & definitely not so secret addiction to the Food Network, my will not bake slowly but surely deteriorated. I had about half of a bag of Mint Guittard chips left (good timing with St. Patty’s day next week, no?). For those of you who have not heard or tried Guittard, I fully recommend them. Nothing like the taste of premium chocolate melting in your mouth…. Please pause for a moment while I day dream & drool about Guittard.
Ah, now where was I? Oh yes, BROWNIES! What’s a better way to get ready for St. Patty’s day than combining decadent chocolate chips with gooey, rich brownies?
1/2 c vegetable or canola oil (I used a combination)
3/4 c granulated white sugar
2 large eggs
1 teaspoon vanilla
2-3 tablespoons of heavy cream or milk
1/3 c unsweeted cocoa powder
2/3 c white all purpose flour
large pinch of baking powder
pinch of salt (like the preciseness?)
1/2 bag Mint Guittard Chocolate (or more to taste—you can never go wrong with too much chocolate :))
1. Preheat oven to 350 degrees. Spray an 8 by 8 square baking dish.
2. Mix all the wet ingredients together (starting with the oil & sugar. Then add the eggs individually followed by the vanilla & heavy whipping cream)
3. Mix all the dry ingredients together in a separate bowl. (I used a large measuring cup to mix them all together– less cleanup, no?)
4. Slowly add in the dry ingredients to the wet mixture.
5. Fold in the Guittard Chips.
6. Pour into pre-sprayed 8 by 8 baking dish. Bake for 18-20 minutes, or until the top sets & a tooth pick can easily slide through the center of the brownie. Let cool for as long as you can stand it. Cut & serve with a cup of milk, or any other special beverage for St. Patty’s Day.